WW-Inspired Cheesy Garlic Pull-Apart Bread

This warm pull-apart bread is filled with garlic, herbs, mozzarella, and Parmesan. It makes an easy appetizer or side dish with crisp edges and a soft, cheesy center.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 10
Estimated WW Points: 2 points per serving*

Ingredients

• 1 small whole-wheat or light bread loaf
• ½ cup reduced-fat shredded mozzarella cheese
• 1 tablespoon light butter, melted
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• 1 tablespoon grated Parmesan cheese
• Ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the loaf on a cutting board. Using a serrated knife, cut it diagonally in one direction and then in the opposite direction to create a crosshatch pattern. Do not cut completely through the bottom crust.
3. Combine the melted light butter, minced garlic, parsley, Italian seasoning, and black pepper in a small bowl.
4. Carefully open the bread sections and brush the garlic-butter mixture between the cuts.
5. Combine the mozzarella and Parmesan. Gently stuff the cheese between the bread sections, distributing it as evenly as possible.
6. Place the loaf on a sheet of foil and wrap it loosely, leaving a little room for the cheese to melt.
7. Bake for 12–15 minutes, until the bread is hot and the cheese has melted.
8. Open the foil and bake uncovered for another 3–5 minutes, until the top and edges are lightly golden and crisp.
9. Garnish with additional parsley and serve warm by pulling apart the individual bread sections.

Tips

• Use a small light or whole-wheat loaf to help keep the portions controlled.
• Do not slice through the bottom crust, or the loaf may fall apart.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Add crushed red pepper for a slightly spicy version.
• Serve immediately for the best melted-cheese texture.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 8–10 minutes. Freezing is not recommended because the bread may become dry.